Manchamanteles with arroz blanco

Yield: 1 Servings

Measure Ingredient
2 quarts Water or stock
2 \N Onions, peeled and quartered
1 pounds Carrots, peeled and cut into chunks
2 \N Heads garlic, peeled and separated into cloves
3 \N Sprigs marjoram,; stems removed
3 \N Sprigs thyme,; stems removed
2 teaspoons Sea salt,; or to taste
2½ pounds Boneless pork butt
3 \N Whole chicken breasts, bonein,; cut into quarters
2 larges Yams,; unpeeled
1 \N Pineapple, peeled and; cut into chunks
3 \N Ripe plantains,; in their peels
7 ounces Ancho chiles
4 ounces Pine nuts
6 \N Cloves garlic,; peeled
1 pounds Ripe tomatoes,; sliced
2 \N Cloves
¼ teaspoon Cinnamon
1 pinch Freshly grated nutmeg
1 teaspoon Thyme,; stems removed
1 \N Sprig marjoram,; stems removed
1 tablespoon Dried oregano,; crumbled
½ cup Olive oil
2 teaspoons Sea salt
½ teaspoon Freshly ground black pepper
3 tablespoons Brown sugar
12 cups Broth (from cooking meats)
3 \N Apples, peeled, cored, and; cut into chunks
24 \N Prunes,; pitted



To prepare the meat, bring the water to a boil in a large stock pot. Add the onions, carrots, garlic, marjoram, thyme, salt, and pork and return to a boil. Reduce the heat, and simmer gently for 1 hour, or until meat is tender. Add the chicken breasts and cook for 15 minutes more.

Remove the pot from the heat and allow the meat to cool in the broth until lukewarm. Remove the meats and vegetables from the broth. Reserve the broth. Slice the meat thinly and, if you wish, bone the chicken breasts.

Place the meats and vegetables in a large cazuela or ovenproof casserole and cover loosely with foil to keep warm.

To prepare the stew, preheat the oven to 350 degrees. Place the yams, pineapple, and plantains in a ovenproof dish large enough to hold them.

Roast them for 1 hour, then peel the yams and plantains and cut them into chunks. Set them aside.

Remove the veins and seeds of the chiles and wipe them clean. Soak them in hot water for 25 minutes and drain. In a blender, puree the chiles, pine nuts, garlic, tomatoes, cloves, cinnamon, nutmeg, thyme, marjoram, oregano, and cumin with a little of the soaking liquid.

In a large saucepan, over a mediumhigh heat, heat the oil. Pour in the chile mixture a little at a time. Add the salt, pepper, and sugar. Cook 5 minutes or until the mixture changes color and thickens. Add the reserved broth from the meats and simmer until slightly thickened. Add the thickened sauce to the reserved cazuela with the sliced pork and chicken breasts.

Bake for 20 minutes. Add the yams, pineapple, plantain, apples, and prunes.

Bake for another 10 minutes.

Serve piping hot from the cazuela, accompanied by freshly made tortillas and Arroz Blanco.

Yield: 8 to 12 servings

Recipe By :TOO HOT TAMALES SHOW #TH6281 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:16:35 -0500 From: Meg Antczak <meginny@...>

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